AOC Cahors
La Fourmi
-
Varietal
85% Malbec, 15% Merlot
Yield
45 Hl / hectare
Winemaking
Selection of plots for a supple wine, fruity. Cold Maceration between 10 and 12 ° C for 5 days, maceration during 20 days, control of temperatures around 22 ° C by thermostatically controlled tanks, micro-oxygenation if necessary. No Yeasting or enzyming.
Aging
in concrete tanks.
La Perdrix
-
Varietal
100% Malbec
Yield
35 Hl / hectare
Winemaking
Selection of plots for an elegant wine, very fruity and powerful. Cold Maceration between 10 and 12 ° C for 5 days, no yeasting, no enzyming. Extraction by treading manual for 10 days, maceration during 30 days, control of temperatures around 28 ° C by belts, micro-oxygenation if necessary.
Aging
Stainless steel vats of 100 hl with removable cap to allow for manual punching down the fermentation, and aging in concrete tanks.
Kprice
-
Varietal
100% Malbec
Yield
35 Hl / hectare
Winemaking
Selection of plots for a structured and elegant wine, while roundness. Cold Maceration between 10 and 12 ° C for 5 days, no yeasting, no enzyming. Winemaking by treading manual for 10 days, maceration during 30 days, control of temperatures around 28 ° C by belts, micro-oxygenation if necessary.
Aging
Stainless steel vats of 100 hl with removable cap to allow for manual punching down the fermentation. Then aging 12 months in French oak barrels 2 / 3 new and 1 / 3 old and aging in concrete tanks.
Klys
-
Varietal
100% Malbec
Yield
30 Hl / hectare
Winemaking
Selection of plots for a structured and elegant wine, while roundness and finesse. Cold Maceration between 10 and 12 ° C for 5 days, no yeasting, no enzyming. Winemaking by treading manual for 10 days, maceration during 30 days, control of temperatures around 28 ° C by belts, micro-oxygenation if necessary.
Aging
Stainless steel vats of 100 hl with removable cap to allow for manual punching down the fermentation. Then aging 12 months in French oak barrels new, and Aging in concrete tanks.
CQfd
-
Varietal
100% Malbec
Yield
25 Hl / hectare
Winemaking
Selection of plots for a powerful wine, elegant and very complex. Cold maceration between 10 and 12 ° C during five days, no yeast, no enzymes. Winemaking by manual punching for 10 days, 30 days maceration at controlled temperatures around 28 ° C belts, micro-oxygenation if necessary.
Aging
Stainless steel vats of 100 hl with removable cap to allow for manual punching down the fermentation. Then aging 12 months in French oak barrels new, and Aging in concrete tanks.
Pays du Lot wine
Kmelot Merlot - rouge
-
Varietal
100% Merlot
Yield
45 Hl / hectare
Winemaking
The winemaking techniques are adapted to the wine you want: fruit and roundness on Kmelot merlot. Cold Maceration between 5 and 10 ° C for 5 days. Control of temperatures around 22 ° C during fermentation. Pumping over with manual watering. Skin maceration 12 to 15 days. End of fermentation at warm to 35 ° C. No Yeasting or enzyming.
Aging
in concrete tank.
Kmelot Malbec - rosé
-
Varietal
100% Malbec
Yield
45 Hl / hectare
Winemaking
The winemaking techniques are adapted to wine desired: fruity and fresh. Temperature control. Alcoholic fermentation slow to 16C °, no malolactic fermentation. Yeasting with yeasts adapted to work at low temperature. Dry Rose (<5g / l residual sugar).
Aging
on fine lees for 4 months, in stainless steel tanks.
CSbV - White Wine
-
Varietal
100% Malbec
Yield
45 Hl / hectare
Winemaking
The winemaking techniques are adapted to wine desired: fruity and fresh. Temperature control. Alcoholic fermentation slow to 16C °, no malolactic fermentation. Yeasting with yeasts adapted to work at low temperature. Dry White wine (<5g / l residual sugar).rnAging on lise during four months in stainless tank.
Aging
on fine lees for 4 months, half in stainless steel tanks and partly in French oak barrels.
Aperitives
Rat'
-
Winemaking
Ratafia is made from brandy and grape juice. This juice is taken before the start of alcoholic fermentation and is assembled with the brandy from the distillation of our own wine grape Malbec.